Southern Corn Pudding
User Reviews
4.5
8 reviews
Excellent
Southern Corn Pudding
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Southern Corn Pudding, a dish with Native American origins, is like a cross between creamed corn and an eggy custard. Yield: 4 cups of corn pudding
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Ingredients
- 1 Tbsp butter unsalted, softned
- 1 onion diced
- 1 Tbsp all-purpose flour unbleached
- 3 cups corn thawed if frozen, sweet
- ½ tsp salt
- ½ tsp nutmeg
- 3 egg lightly beaten
- 1 cup milk
Instructions
- Preheat your oven to 350F.
- Heat butter in a large sauté pan. Add diced onions and sauté until soft, 2-3 minutes. Remove the pan from the heat and mix in the flour until it is completely moistened.
- Place 1 ½ c of corn in the bowl of your food processor and pulse for a few seconds at a time until the corn is coarsely chopped and is just starting to release juices. Add the processed corn and the remaining 1 ½ c of whole kernels to a large bowl. Add the sautéed onions, salt, and nutmeg. Mix well. Add the beaten eggs and milk. Mix until combined.
- Pour the corn mixture into a greased 4 cup baking dish.
- Bake for 1 hour 30 min, until puffy and golden.
- Remove the corn pudding from the oven and cool on a wire rack. Serve warm.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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